Decadent Chocolate Peanut Butter Layer Cake

In a large mixing bowl, combine 200 grams of all-purpose flour, 150 grams of softened unsalted butter, 100 grams of brown sugar, and 100 grams of granulated sugar.

Add in one egg and one teaspoon of baking soda, mixing until just combined. Fold in 200 grams of chocolate chips.

Preheat your oven to 180°C (350°F). Scoop tablespoon-sized portions of the cookie dough onto a baking sheet lined with parchment paper, leaving space between each.

Bake for 10-12 minutes until slightly golden around the edges. Let them cool completely on a wire rack.

In another bowl, beat 400 grams of cream cheese and 150 grams of granulated sugar together until smooth. Add in 200 grams of peanut butter, followed by three eggs and one teaspoon of vanilla extract.

Mix until well combined and pour the mixture into a prepared cake pan. Bake at 160°C (320°F) for 45 minutes. Allow it to cool before assembling.

In a small saucepan, heat 200 milliliters of heavy cream until just simmering. Pour it over 200 grams of dark chocolate in a bowl and let it sit for a few minutes before stirring until smooth. Add in 50 grams of chopped peanuts.

Layer the cookie layers and the peanut butter cheesecake alternately. Spread chocolate ganache evenly over the top.

To finish, whip together 300 grams of cream cheese, 150 milliliters of heavy cream, 50 grams of powdered sugar, and one teaspoon of vanilla extract until soft peaks form. Use this mixture to frost the cake and decorate as desired.